Salmon en Papillote with Fine Vegetables

Name: Salmon en Papillote with Fine Vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Französische Küche
Ingredients: 4 salmon fillets (150-200 g each); 100 g celeriac, peeled; 100 g carrots, peeled; 80 g red onion, peeled; 1 spring onion; 8 small waxy potatoes, pre-cooked; 8 tbsp extra virgin olive oil; 4 sprigs fresh thyme; 8 tbsp dry white wine; freshly ground black pepper; Salt; Aluminum foil; Baking paper

4 servings

Under an hour

Buy all ingredients right below the recipe

Ingredients

4 salmon fillets (150-200 g each)
100 g celeriac, peeled
100 g carrots, peeled
80 g red onion, peeled
1 spring onion
8 small waxy potatoes, pre-cooked
8 tbsp extra virgin olive oil
4 sprigs fresh thyme
8 tbsp dry white wine
freshly ground black pepper
Salt
Aluminum foil
Baking paper

Preparation

1
Cut celery and carrots into fine strips (julienne). Cut the red onion into thin half-moons and the spring onion into fine rings. Halve the pre-cooked potatoes lengthwise. Mix all the vegetables in a bowl.
2
Prepare four pieces of aluminum foil and place a suitable piece of baking paper on each. Brush each piece of baking paper with one tablespoon of olive oil. Place a portion of the vegetable mixture and a sprig of thyme in the center.
3
Place the salmon fillets (sliced about 4 mm thick or whole) on the vegetables and season with pepper. Salt the potato halves and place them next to the fish. Drizzle another tablespoon of oil and two tablespoons of white wine over each.
4
Bring the edges of the baking paper and aluminum foil together and fold them tightly several times to create an airtight packet. Place the packets on the hot grill or in the preheated oven. Once they puff up, cook for about 1 more minute over indirect heat. Let rest briefly, carefully cut open, and serve immediately.

Knuspr-Küche

Serve these croquettes as finger food at your next party – they can be prepared in advance and taste excellent even lukewarm!